Pumpkin Hummus

I confessed my love for pumpkin in a few months ago in this post where I gave you lots of fun ideas on how to use it. But I might have a new favorite! For Thanksgiving I was put in charge of appetizers and tried a variation on hummus (although I called it bean dip or my family wouldn’t have eaten it). Basically I took my basic hummus recipe (using a different bean – see below) and added a can of pumpkin. It turned out amazing, especially the leftovers after sitting in the fridge for a day!

Pumpkin Hummus
1 15 oz can pumpkin
1 can butter beans, drained and rinsed (could probably use any bean but I went with a neutral one for my family)
1 clove garlic
juice of 1 lemon
2 tbsp olive oil
3/4 -1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients in food processor and mix until smooth. About 75 calories per 1/4 cup serving.
We used it as dip for veggies on Thanksgiving and then I used it as leftovers on sandwiches, wraps and spread on crackers. So yummy! Please try!
Emily Fonnesbeck RD,CD